Baked sweet potatoes with omega houmous
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Main
Method
Preheat the oven to 200°C/400°F/Gas mark 6.
Put the sweet potatoes on a baking tray and roast in the oven for 40 minutes, or until very
soft when squeezed.
Meanwhile, place the chickpeas, sesame seeds, flaxseed oil, garlic and lemon juice into a blender
or food processor, season with salt and pepper and process into a smooth houmous.
When the sweet potato is cooked, cut it in half lengthways and pile a big dollop of the houmous on top of it. Scatter with the herbs, if using. Serve immediately.
The Medicinal Chef by Dale Pinnock (Quadrille, €20) Photography ©Martin Poole
Ingredients
2 medium sweet potatoes
1 400g tin chickpeas, drained
1 tbsp sesame seeds
2 tbsp flaxseed oil
1 garlic clove, finely chopped
juice of ½ lemon
handful fresh parsley or coriander, coarsely chopped (optional)
sea salt and black pepper
Method
Preheat the oven to 200°C/400°F/Gas mark 6.
Put the sweet potatoes on a baking tray and roast in the oven for 40 minutes, or until very
soft when squeezed.
Meanwhile, place the chickpeas, sesame seeds, flaxseed oil, garlic and lemon juice into a blender
or food processor, season with salt and pepper and process into a smooth houmous.
When the sweet potato is cooked, cut it in half lengthways and pile a big dollop of the houmous on top of it. Scatter with the herbs, if using. Serve immediately.
The Medicinal Chef by Dale Pinnock (Quadrille, €20) Photography ©Martin Poole
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